Mike Wolfberg's Recipe for Parsi Kheera - Parsi Cucumber
Salad

This is one of a dozen recipes developed by Mike for a Concord/Carlisle
Massachusetts Newcomers Gourmet Group dinner which
took place on 1-Mar-75.

THIS DISH SHOULD BE PREPARED
THE DAY OF THE DINNER
(Approximate preparation time: 30 during 55 minutes)

1/2 c. raw peanuts (about 2 3/4 oz.)

2 medium cucumbers (1 1/4 to 1 1/2 lb.)

1 1/2 tsp. salt

1 TBL. sesame seeds

about 1/4 oz. fresh ginger root

1 TBL. dried unsweetened shredded coconut

3/8 tsp. ground hot red pepper

1 lemon

Preheat the oven (or toaster oven) to 300°. Roast
the raw peanuts for 30 minutes on a cookie sheet or jelly roll pan.
Meanwhile continue with other preparations.

Wash the cucumbers and lightly peel them to retain some
of the skin. Cut off 1/4" from each end and discard. Slice each
cucumber lengthwise into halves. Scoop out the seeds (and discard)
by running the tip of a teaspoon down the center of each half. Place each
piece flat side down and cut it lengthwise about 5 times into
1/4" slices, and then crosswise into 1/2" pieces.

Combine the cucumber and salt in a bowl and toss
thoroughly. Set aside at room temperature for 30 minutes, tossing the
pieces about once every 5 minutes, while continuing to make further
preparations.

Toast the sesame seeds for 10 minutes in an ungreased
frying pan over very low heat. Shake the pan about once per minute. Remove
the pan from the heat, and set the seeds aside for use in step 9.

After the peanuts have roasted for 30 minutes, remove
them from the oven and let them cool for used in step 8.

Scrape or slice away the brown skin of the ginger root
and discard. Finely grate the ginger to yield 1/2 tsp.

After the cucumber pieces have sat for 30 minutes,
drain and squeeze out as much liquid as possible. Mix the cucumbers with
the grated ginger and place in an attractive (non-aluminum) serving dish,
cover, and refrigerate.

Coarsely chop the peanuts (you can use a rolling pin or
a mallet with the peanuts in a plastic bag). Place the chopped nuts into a
jar or container which can hold at least 1 c. and can be covered.

Add to the jar: coconut, ground hot red pepper, and
toasted sesame seeds. Cover the jar and shake it to mix the ingredients.
Keep at room temperature.

Since these are being served as an appetizer, break the
cooked wafers into manageable pieces.

Take
to the hosthome: the cucumber in the dish, lemon, and the jar of ingredients.

At the hosthome:

When you get to the hosthome, drain off any accumulated
liquid in the serving dish.

Thoroughly mix the contents of the jar into the mixture
already in the serving dish.

Juice the lemon and mix the juice into the mixture.
Keep refrigerated until serving time.